Pumpkin Spice Pancakes

Pumpkin Pancakes1

I’m not a big breakfast person. There, I said it. It’s probably because I don’t have time on the weekdays to prepare a huge meal of eggs, bacon, fresh fruit, toast, pancakes, hash browns…the delicious list could go on! I’ll usually settle for a little sliced apple dipped in almond butter. Or when I feel like spending an extra minute, I’ll treat myself to some easy oatmeal. I blame my hectic, urban, 20-some-year-old trying to make it in a big city life for not allowing me to eat something that involves assembly before I have to hop on the bus for work. 😉

But on the weekends, things seem to slow down a little. I can spend hours cooking up breakfast, especially when someone will help me eat it. And trust me, it doesn’t take a lot to get someone to help me eat these fluffy bites of autumn. All I need is a pot full of coffee, the morning sun shining in my window, and a delicious recipe like this to make my mornings perfect.

pumpkin pancakes2

So now you know my other secret. I’m a morning person – and I’m proud! After all, I wouldn’t have created these amazingly sweet and spicy breakfast treats if I wasn’t in one of my morning person moods last weekend. Pureed pumpkin and cozy fall spices make these taste like pumpkin pie. Almost is the key word, because nothing can replace pumpkin pie. Actually, after making these pancakes I might just start saying that nothing can replace pumpkin pancakes!

pumpkin pancakes3

You have to dunk these in real maple syrup. Nothing else will do. Don’t be shy about the butter either. Some whipped cream might be scrumptious too. Next time! Did I just become a breakfast person? Thank you pumpkin pancakes. 🙂

Pumpkin Spice Pancakes
Yields 8
Write a review
Total Time
30 min
Total Time
30 min
144 calories
22 g
34 g
4 g
4 g
3 g
88 g
177 g
6 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 144
Calories from Fat 40
% Daily Value *
Total Fat 4g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 34mg
Sodium 177mg
Total Carbohydrates 22g
Dietary Fiber 1g
Sugars 6g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/4 cups all-purpose flour
  2. 2 tablespoons sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon each cinnamon
  5. ½ teaspoon ground ginger
  6. ½ teaspoon salt
  7. 1/8 teaspoon nutmeg
  8. Small pinch of ground clove
  9. 1 1/4 cup lowfat milk
  10. ½ cup canned pumpkin puree
  11. 2 tablespoons melted butter
  12. 1 egg
  1. Whisk all dry ingredients in a bowl, set aside.
  2. In a separate bowl, whisk all wet ingredients.
  3. Gently fold the dry ingredients in the wet ingredients until just combined.
  4. Heat a skillet on medium low heat. Add a small smear of butter and pour ¼ cup of batter for each pancake.
  5. Cook about 3 minutes on each side.
  6. Serve immediately with some real maple syrup.
Spicy Spoonful http://www.spicyspoonful.com/

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  1. shobelyn says:

    I was like yo too when I was younger. Now, I am married with 2 kids and a husband who needs me to prepare breakfast for them. I tend to always find a way to get creative on an easy to prepare meals to break the fast during the weekdays. On the weekends, however, I get to relax and my husband prepares the meals for me. He also makes pancakes on Saturday mornings. I am going to show him this recipe and hope he will try this. Thanks for the share. Looooove your pictures.

    • Nadia says:

      I love that your husband makes you your breakfast of choice on the weekends! You should subscribe his email to this and other food blogs so that he gets the hint to make you all sorts of delicious food 😉

  2. Lisa says:

    Are these easy to convert to waffles.

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